Debjanir Rannaghar has always been about easy recipes or at times complicated recipes with easy processes. All these years, I have tried to record the tried and tested recipes in the easiest way possible so that people can try the recipes without any complication. The recipe I am going to share today is something mother…
Dudh Puli
“Maa when do I need to add the patali gur while making the Dudh Puli? Also, exactly when do I need to add the Puli so that those are both soft yet well cooked?”; Debjanir Rannaghar was a complete mess when I called maa last evening! To celebrate the festival of harvesting on the day…
Narkeli Jam Pitha
The recipe I am going to share today is a family favorite I learned from my MIL. Easy to make Pitha, Narkeli Jam Pitha is my Makar Sankranti special post here at Debjanir Rannaghar. Pasta decided to pose with the Pitha and it was a complete mess while shooting my moody little thing. She was full…
Rosh Bora (Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
“Pasta seems your mother decided to not to make Pithe this year. We have not had Rosh Bora even!” “Hmmmmm Papa” “Pasta do you even know what Pithe is?” “No Papa!” “Then why that Hmmmmm? You are just like your mother! Hmm is your favorite phrase whenever you think you don’t need to answer! “Hmmmmm…
Piajkoli ar Aloo diye Tangra Macher Jhol (Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
“May you please cut a few potatoes and I also need a few Piajkoli. Please pick from the flower-vase and cut into long strips and Rosie defrost a few Tangra Mach too!” I disconnected the call after letting my house-help know what all I needed to cook Piajkoli ar Aloo diye Tangra Macher Jhol. Rosie did…
Sheemer Jhal | Bengali Shorshe Sheem | Broad Bean Curry with Mustard Paste
Now that winter is here; Sheem aka Broad Beans are available in abundance in Kolkata. I love this particular winter vegetable a lot and especially when cooked with Mustard paste! Needless to say, I am purchasing sheem every alternate day to make either Sheemer Jhal or Sheem Bata. I think my ghoti root is to be…
Bou Khuda (Boua Pulao or Bou Khudi)
“Boudi why this name Bou Khuda?” Rosie asked while posing as my hand model. I was clicking a bowl full of Boua Pulao and Rosie was helping me out as my beloved hand model. Without giving me the time to answer she asked again; “I understand why you love clicking Pasta’s hand while capturing the…
Shorshe Bata diye Parshe Macher Jhal | Mullet Fish in Mustard Gravy
“Hey, look Mehebub over there! Machwala dada is having Dim Bhora Parshe Mach! Let’s pick some. I will make Shorshe Bata diye Parshe Macher Jhal. It is been Long when we have had it with steamed rice.” this was me to Mehebub upon seeing fresh Mullet aka Parshe mach at Patuli floating market a few days…
Know your Shondesh! (History of Bengali Sandesh)
“Know your Shondesh” this is what I told me while writing this blog post! While Banglar Rosogolla received the GI tag; the same has not been applied to Shondesh yet in any form! Is it like the history of Shondesh is not that Misti as Roshogolla? What do you think? For me, however, if Roshogolla is…
Gota Moshlar Mangsho | Kata Moshlar Mangsho | Mutton cooked with whole spices
“It is Gota Moshlar Mangsho, not Kata Moshlar Mangsho!” This was me! “You don’t know anything! Maa always refer it as Kata Moshlar Mangsho, not Gota Moshlar Mangsho!” This was my worse half while managing the Marrowbone from Mangsho I cooked for his birthday. The banter over the Bengali mutton curry was quite interesting however, I decided…
